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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation
Jingyao Li, Bin Liu, Xiaojuan Feng, et al.
Food Research International (2023) Vol. 165, pp. 112527-112527
Closed Access | Times Cited: 15

Showing 15 citing articles:

The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 92
Microbial proteases and their applications
Peng Song, Xue Zhang, Shuhua Wang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 52
Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
Yihao Liu, Guangru Sun, Jingyao Li, et al.
Food Research International (2024) Vol. 184, pp. 114273-114273
Closed Access | Times Cited: 15
Aspergillus oryzae as a Cell Factory: Research and Applications in Industrial Production
Zeao Sun, Yijian Wu, Shihua Long, et al.
Journal of Fungi (2024) Vol. 10, Iss. 4, pp. 248-248
Open Access | Times Cited: 10
Untargeted metabolomic profiling of Aspergillus sojae 3.495 and Aspergillus oryzae 3.042 fermented soy sauce koji and effect on moromi fermentation flavor
Jingyao Li, Chengguo Sun, Zhanyu Shen, et al.
LWT (2023) Vol. 184, pp. 115027-115027
Open Access | Times Cited: 11
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
Chi Zhao, Jia-Yi Lin, Yuxiang Zhang, et al.
Food Research International (2024) Vol. 180, pp. 114079-114079
Closed Access | Times Cited: 2
The key proteolytic enzyme analysis of industrial Aspergillus oryzae at solid-state koji fermentation with a local database extension
Yali Mu, Yueshu Li, Yumei Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103738-103738
Closed Access | Times Cited: 2
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
Wenbin He, Sha Hou, L. Zeng, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5735-5750
Closed Access | Times Cited: 1
Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception
Tao Zhou, Yunjiao Ma, Wei Jiang, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1983-1983
Open Access | Times Cited: 5
Comparison of microbial diversity and metabolites on household and commercial doenjang
Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, et al.
Food Chemistry X (2023) Vol. 21, pp. 101101-101101
Open Access | Times Cited: 2
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
Wenhan Tian, Shuaiyu Zhao, Qifeng Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141041-141041
Closed Access
Compilation of secondary metabolites produced by fungal strains identified as Aspergillus flavus var. oryzae (formerly Aspergillus oryzae), with a review of biotechnological applications, and computational studies of their anti-COVID-19 activity
Sabrin R. M. Ibrahim, Flavia Pinzari, Shaimaa G. A. Mohamed, et al.
Mycological Progress (2024) Vol. 23, Iss. 1
Closed Access
Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium
Mengxin He, Qing Peng, Xiaoqing Xu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment
Lihao Wang, Wen-Hui Qu, Hui Jiang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103907-103907
Closed Access
“From Decomposers to Superheroes”: Unleashing the Hidden Powers of Fungi to Save Our Planet
Dinushani A. Daranagama
˜The œjournal of desk research review and analysis. (2023) Vol. 1, Iss. 1, pp. 98-113
Open Access
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